E.D. - 23/1/23

• Sustainability
• MBO
• HBO
• Studiejaar 1-4

Sustainability in Hospitality

“a hospitality operation that manages its resources in such a way that economic, social and environmental benefits are maximised in order to meet the need of the present generation while protecting and enhancing opportunities for future generations.” 

 „Sustainability in the Hospitality Industry‟ 

(Sloan, Legrand, & Chen, 2009).  

The UN's Sustainable Goals

Welcome to Restaurant ED

Tonight you are going to experience a culinary journey which was created based on the principles of using lost and forgotten products a moment before they seize from existing.

Growing our own products

• Herbs and mushrooms and seasonal vegetables are currently growing in our back garden, hoping to expand and to provide us with more produce.

•Connection with Earth is a significant aspect of sustainability. The produce is used in our various restaurants.

Waste Management

• We emphasize on separation and disposal of waste accordingly;

 •We re-using and reincarnating products an thus minimize our waste.

•Nothing was ordered for tonight's event. All of the products are leftovers that got a 2nd chance. 

Menu planning

•More carbohydrate -based meals;

•Less meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably;

•Limiting processed foods;

•Using eco-labelled or Similar;

•Restricting ingredients to more sustainable sources.

Menu 23/1/23 

Jerusalem artichoke veloute with spicy croutons from last week's bread

Slow cooked bavette offcuts, charred eggplant, chimichurri & coleslaw

Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet  

Jerusalem artichoke veloute with spicy croutons

• The Jerusalem artichoke is part of the sunflower family. It’s the plants’ underground tubers and is a great source of fibre and potassium.; 
• Despite their name, they don’t have anything to do with Jerusalem. Their name derives from the Italian word for sunflower, 'girasole';
• Usually in season from Oct. to Mar. (at its peak from Nov. to Feb.).  
• Store in the fridge for 1-2 weeks. 

Slow cooked bavette offcuts, charred eggplant chimichurri & coleslaw

• 
  
• Ideally, animal based products should be eliminated from our menus, yet if consumed, they should be sustainably produced and local as possible. The bavette offcuts were use as they are: leftovers, secondary cuts and local.
• The Chimichurri sauce is made with herbs and spices that had a better day. They are slightly fermented in vinegar and lemon to create an acidic sauce that compliments the rest of the dish.
  

Bavette is cut of the Flank

Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet  

• 
  
• The pineapple started to rot, they almost threw it away, but I was there just in time to save it. When fruits are starting to rut, there is a tiny time frame where they are actually at their prime with regards to flavour.
• The brownie crumble is made from the off cuts from banqueting kitchen. 
•  The coulis is made from a collection of the fruits that were left behind after events and from off cuts. 

It's in our hands

Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!

Welcome to Restaurant ED

Vanavond beleef je een culinaire reis die tot stand is gekomen op basis van de principes om verloren en vergeten producten te gebruiken net voordat ze uit het bestaan ​​verdwijnen.

Duurzaamheid in Hospitality

• middelen zo beheren dat:  

de economische, sociale en ecologische voordelen worden gemaximaliseerd voor de huidige generatie 

•  kansen voor toekomstige generaties beschermen en vergroten."
  

 „Duurzaamheid in de horeca‟

(Sloan, Legrand en Chen, 2009).

The VN's Sustainable Goals

Hoe kun je verantwoord produceren en consumeren 

Growing our own products

• Herbs and mushrooms and seasonal vegetables are currently growing in our back garden, hoping to expand and to provide us with more produce.

•Connection with Earth is a significant aspect of sustainability. The produce is used in our various restaurants.

Waste Management

• We leggen de nadruk op scheiding 
•  We hergebruiken en reïncarneren producten om zo ons afval te minimaliseren.
  
• Er is bijna niets besteld voor het evenement van vanavond. Alle producten zijn restjes die een 2e kans hebben gekregen.

Menu planning

•More carbohydrate -based meals;

•Less meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably;

•Limiting processed foods;

•Using eco-labelled or Similar;

•Restricting ingredients to more sustainable sources.

Menu 20/02/23 

★Brood met tahini, aioli and tapanade

★

Pastinaak-courgettesoep met  kroket van haver en kikkererwten 

★

Spinazie frittata,  vegan shoarma,erwtenpuree en geroosterde tomaat

★

Peer tarte tatin met yoghurtijs

Jerusalem artichoke veloute with spicy croutons

• The Jerusalem artichoke is part of the sunflower family. It’s the plants’ underground tubers and is a great source of fibre and potassium.; 
• Despite their name, they don’t have anything to do with Jerusalem. Their name derives from the Italian word for sunflower, 'girasole';
• Usually in season from Oct. to Mar. (at its peak from Nov. to Feb.).  
• Store in the fridge for 1-2 weeks. 

Slow cooked bavette offcuts, charred eggplant chimichurri & coleslaw

• 
  
• Ideally, animal based products should be eliminated from our menus, yet if consumed, they should be sustainably produced and local as possible. The bavette offcuts were use as they are: leftovers, secondary cuts and local.
• The Chimichurri sauce is made with herbs and spices that had a better day. They are slightly fermented in vinegar and lemon to create an acidic sauce that compliments the rest of the dish.
  

Bavette is cut of the Flank

Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet  

• 
  
• The pineapple started to rot, they almost threw it away, but I was there just in time to save it. When fruits are starting to rut, there is a tiny time frame where they are actually at their prime with regards to flavour.
• The brownie crumble is made from the off cuts from banqueting kitchen. 
•  The coulis is made from a collection of the fruits that were left behind after events and from off cuts. 

It's in our hands

Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!